Lemon Yogurt Cake

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Servings: 16 Difficulty: Advanced
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A light, airy, and tangy Bundt cake perfect for spring brunches or afternoon tea.
Lemon Yogurt Cake - Country Living recipe image

This Lemon Yogurt Cake combines the brightness of fresh lemon with the creamy richness of yogurt to create a tender, moist crumb. The result is a delightful balance of sweet and tart flavors, ideal for Easter gatherings, Mother’s Day celebrations, or weekend afternoons. Simple pantry staples are elevated by lemon zest and juice, making this an accessible yet elegant dessert. Serve it plain or dusted with a homemade lemon sugar topping for a crowd-pleasing finish.

Lemon Yogurt Cake - Country Living recipe image
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Lemon Yogurt Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 1147.2

Description

This Lemon Yogurt Cake combines the brightness of fresh lemon with the creamy richness of yogurt to create a tender, moist crumb. The result is a delightful balance of sweet and tart flavors, ideal for Easter gatherings, Mother's Day celebrations, or weekend afternoons. Simple pantry staples are elevated by lemon zest and juice, making this an accessible yet elegant dessert. Serve it plain or dusted with a homemade lemon sugar topping for a crowd-pleasing finish.

Ingredients

Directions

  1. Separate the eggs, placing yolks in a small bowl and egg whites in a larger clean, dry bowl.
  2. Let the egg whites sit at room temperature while you prepare the other ingredients.
  3. Preheat the oven to 350°F (175°C).
  4. Grease a 10-inch Bundt or decorative tube pan thoroughly and set aside.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. In a large bowl, using an electric mixer on medium speed, beat the softened butter and 1 cup of sugar until light and fluffy.
  7. Beat in the egg yolks one at a time until well combined.
  8. Reduce the mixer speed to low.
  9. Alternately add the flour mixture and the yogurt to the butter mixture, beginning and ending with the flour mixture. Add in three parts, mixing just until combined after each addition.
  10. Beat in the finely grated lemon rind until blended.
  11. Set the batter aside.
  12. Wash and dry the mixer beaters thoroughly.
  13. Using the clean beaters, beat the egg whites on high speed until foamy.
  14. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form.
  15. Gently fold the beaten egg whites into the batter using a rubber spatula or wire whisk until just blended. Do not overmix.
  16. Spread the batter evenly into the prepared pan.
  17. Bake for 50 minutes, or until a cake tester inserted into the center comes out clean.
  18. Cool the cake in the pan on a wire rack for 10 minutes.
  19. Invert the cake onto the wire rack to remove the pan.
  20. Allow the cake to cool completely before serving.
  21. If desired, sprinkle the top with Lemon Sugar just before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1147.2kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 16.9g85%
Cholesterol 204.4mg69%
Sodium 1812.1mg76%
Total Carbohydrate 197.7g66%
Dietary Fiber 4.3g18%
Sugars 75.9g
Protein 21.1g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, yogurt, cake, bundt, dessert, baking, spring, citrus, fluffy, moist, easy, homemade, tea, brunch, gift, classic, zest, eggs, butter
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